Easy Peach Sheet Cake with Brown Sugar Cinnamon Glaze
This moist, tender yellow cake is packed with fresh peaches and topped with a caramelized brown sugar and cinnamon glaze.
Servings 12 slices
Ingredients
Peach Sheet Cake
- 3 large peaches (or 4 if they're small)
- 1 box yellow cake mix (15.25 oz)
- ⅓ cup canola or vegetable oil
- ¼ cup sour cream
- ¼ cup peach cranberry juice
- 3 large eggs
- 2 tbsp bourbon
- 1 tsp vanilla bean paste
Brown Sugar Cinnamon Glaze
- 1 cup brown sugar
- ½ cup heavy cream
- 6 tbsp butter
- 1 tsp cinnamon
- ½ tsp vanilla bean paste
- 2 cups powdered sugar
- pinch fine salt
Oat Crumble Topping
- ¼ cup old-fashioned oats
- 1 tbsp all-purpose flour
- 1 tbsp brown sugar
- small drizzle honey
- handful salted pecans, chopped; optional
Instructions
Peach Sheet Cake
- First, preheat the oven to 350° F and grease a dark 9x13 pan with non-stick cooking spray.
- In a large bowl or the bowl of a stand mixer, combine the oil, sour cream, juice, eggs, bourbon, and vanilla. Pulse the mixer very slowly at first to avoid splashing, then combine until everything is incorporated.
- Next, add the dry cake mix to the wet ingredients and combine for a minute or so, until everything has come together.
- With a spatula, fold the peaches into the batter. It'll be thick, but don't worry—that's how it should be.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- A few minutes before the timer has elapsed, start testing for doneness with a toothpick. It's okay if there are moist crumbs, but you shouldn't see any wet batter on the toothpick. Check every 4-5 minutes until it's done.
- Place the pan on a wire baking sheet and let it cool while you prepare the crumble topping and glaze.
Brown Sugar Cinnamon Glaze
- Melt the brown sugar over medium heat, stirring occasionally with a spatula. Once it becomes liquid, let it bubble for a minute.
- Then, add the heavy cream. Be careful—it will bubble up a little. Change to the whisk and mix constantly until the bubbling subsides and the brown sugar and cream fully combine.
- Remove the sugar from the heat and stir in the butter, cinnamon, vanilla, and salt.
- Finally, sift in the powdered sugar, whisking constantly until smooth.
- Let the glaze cool for a minute or two to start thickening. However, if you let the glaze sit too long, it'll start to set, so don't wait too long. Then, pour it over the cake.
Oat Crumble
- In a small bowl, combine the oat crumble ingredients.
- Spread the crumble onto a parchment paper-lined baking sheet.
- Bake at 350° F for 10-12 minutes, or until crisp and golden brown.
- Let cool, and break up any big chunks, if needed.
- Sprinkle the crumble over the glaze before it sets.
Notes
Store for one day at room temperature. After that, refrigerate for up to three additional days.